Chinese Veg Fried Rice Recipe By Tarla Dalal Made Easy

There’s something irresistibly comforting about a plate of Chinese Veg Fried Rice, especially when made following the classic style of renowned Indian chef Tarla Dalal. This dish is a vibrant medley of colorful vegetables, aromatic spices, and perfectly cooked rice tossed together to create a meal that’s both wholesome and flavorful.

Whether you’re a seasoned cook or just starting out, this recipe offers a simple yet satisfying way to enjoy a popular Indo-Chinese favorite right at home.

Perfect for quick lunches, dinners, or even as a party appetizer, Tarla Dalal’s Chinese Veg Fried Rice is a great way to use up leftover rice and fresh vegetables. The balance of crunchy veggies and the subtle hint of soy sauce makes every bite delightful.

Plus, it’s completely vegetarian, making it an excellent choice for those seeking delicious plant-based meals without compromising on taste.

Why You’ll Love This Recipe

This Chinese Veg Fried Rice recipe stands out because it is:

• Quick and easy to prepare: Ready in under 30 minutes, it’s perfect for busy weekdays.
• Customizable: You can easily swap in your favorite vegetables or add tofu for extra protein.
• Flavor-packed: The combination of soy sauce, garlic, and fresh veggies delivers a satisfying taste every time.
• Healthy and wholesome: Loaded with fiber, vitamins, and antioxidants from fresh vegetables.
• Great for leftovers: A perfect way to reinvent leftover rice into a delicious meal.

Ingredients

• 2 cups cooked basmati rice (preferably a day old)
• 1/2 cup finely chopped carrots
• 1/2 cup green peas (fresh or frozen)
• 1/2 cup finely chopped capsicum (bell pepper)
• 1/4 cup finely chopped spring onions (white and green parts separated)
• 2 tablespoons oil (vegetable or sesame oil)
• 1 tablespoon soy sauce
• 1 teaspoon finely chopped garlic
• 1/2 teaspoon black pepper powder
• Salt to taste
• 1/4 teaspoon sugar
• 1 green chili, finely chopped (optional)

Equipment

• Wok or large frying pan
• Wooden spatula or cooking spoon
• Knife and chopping board
• Measuring cups and spoons
• Bowl for mixing

Instructions

1. Prepare the rice: Use cooked basmati rice that is preferably a day old and refrigerated. This helps prevent the rice from becoming mushy when fried.
2. Heat oil in a wok: Place the wok or frying pan over medium-high heat and add the oil. Allow it to heat up for a minute.
3. Sauté garlic and green chili: Add the finely chopped garlic and green chili (if using) to the hot oil. Stir-fry for about 30 seconds until fragrant but not browned.
4. Add vegetables: Toss in the chopped carrots, green peas, and capsicum. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
5. Incorporate spring onions: Add the white parts of the spring onions and stir-fry for another minute.
6. Mix in the rice: Add the cooked rice to the wok with the vegetables. Use the spatula to gently break any clumps and mix thoroughly to combine.
7. Add seasoning: Pour in the soy sauce, sprinkle salt, pepper powder, and sugar. Toss everything together well to ensure the rice is evenly coated with the flavors.
8. Cook on high heat: Stir-fry the rice mixture on high heat for 3-4 minutes. Keep tossing frequently to avoid sticking and to allow the rice to get a slight smoky flavor.
9. Finish with spring onion greens: Add the green parts of the spring onions, give a final toss, and turn off the heat.
10. Serve hot: Transfer the Chinese Veg Fried Rice to a serving dish and garnish with extra spring onion greens if desired.

Tips & Variations

For the best texture, always use day-old rice. Freshly cooked rice tends to be too moist and clumps together when stir-fried.

• Feel free to add other vegetables like corn, beans, or mushrooms based on your preference.
• To make this dish vegan, ensure your soy sauce does not contain any animal-derived ingredients.
• For an extra protein boost, toss in scrambled tofu or cooked paneer cubes.
• Add a pinch of Chinese five-spice powder for a different flavor profile.
• Use sesame oil instead of vegetable oil for a nuttier aroma.

Nutrition Facts

Serving Suggestions

This dish is wonderfully versatile. Serve your Chinese Veg Fried Rice as a main course with a side of stir-fried tofu or vegetable manchurian for a complete Indo-Chinese feast.

It also pairs well with simple soups like hot and sour soup or a clear vegetable broth to add warmth and balance.

For a lighter option, accompany it with a fresh cucumber salad or a tangy Pickled Cherry Pepper Recipe to add a burst of flavor.

Conclusion

Tarla Dalal’s Chinese Veg Fried Rice recipe is a timeless classic that brings the best of Indo-Chinese flavors to your kitchen with ease and simplicity. The colorful vegetables combined with perfectly cooked rice and a touch of soy sauce create a dish that is both nutritious and delicious.

Whether you are cooking for your family or entertaining guests, this recipe is sure to be a crowd-pleaser.

Not only is it quick to prepare, but it’s also a great way to use leftover rice and customize it with your favorite ingredients. Don’t hesitate to experiment with different vegetables or add your own twist to make it truly your own.

For more delicious and wholesome recipes, check out our Thelma Sanders Squash Recipe or try a hearty Bariatric Meatloaf Recipe for a delightful change of pace. Happy cooking!

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